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Dal Makhani Recipe: How to Make Dal Makhani

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Dal Makhani recipe is made of whole black lentil and kidney beans, with the tempering of onion-tomatoes, ginger, and garlic masala, later drizzled with cream and garnished with coriander leaves. Everyone has different dal makhani recipe in their cookbooks. The recipe that today I am sharing here is what I got from my mother. The key is to cook it mild spicy and creamy in taste. So, let's look at the ingredients needed and learn how to make Dal Makhani.

60 minutes

Serves 4

Hard

Ingredients

¾th cupWhole black lentil

¼th cup Kidney beans

3 tbspEdible Oil

2 tbspUnsalted butter

2 tbspFresh cream

2 choppedOnions

3 choppedTomatoes

1 tbspGinger-Garlic Paste

1Bay leaf

as requiredSalt

1 tspRed chili Powder

12 tspTurmeric Powder

2 tspCoriander Powder

1 tspGaram masala powder

pinchKasoori methi

HandfulChopped Coriander leaves

Directions

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Dal Makhani is one of the top dishes on the list, most popular in the North Indian cuisine. It is derived from Punjabi culture and loved by every north Indian in the world. We do not require second thoughts on the menu, ever. It is without a doubt the most preferred dish for us.

Steps

1

Done

Dal Makhani Recipe:
First of all, soak black lentil and kidney beans for overnight in 4-5 cups of water.
Next day, take the soaked dal and beans into a pressure cooker and add some salt, chopped ginger-garlic, 1 bay leaf. Give it about 4-5 whistles, depending on the quality of the lentil and beans.

2

Done

Now, in another pan, add some edible oil or ghee (choice is yours here, oil is better though) let it heat for a couple of seconds.
Add the chopped onion and toss well. Put some salt and stir again well, this will allow onions to get a subtle brown color faster.

3

Done

Now, throw in diced tomatoes and mix everything well. Try to squish the tomatoes as much as you can. Add all the masala (salt, red chili powder, turmeric powder, coriander powder) and give it a proper mix.
Keep on adding little amount of water if needed.

4

Done

Now, to make dal makhani recipe more creamy and smooth in texture, try to mash the lentil and beans with the ladle.
Take some dal into the ladle and put it into the pan and stir well. Now take this tempering into the cooker and mix everything very nice.

5

Done

Let it boil for 5-10 minutes and add fresh cream and kasuri methi. Turn off the heat and garnish with chopped coriander leaves.
Serve it hot with Tandoori Roti and Naan on the sides.